Homemade Tuna Pasta Bake

I didn’t grow up eating much tuna outside of sandwiches, so tuna pasta bake was totally new to me when a friend served it at a potluck years ago. I remember thinking it seemed a little odd—canned tuna in a casserole? But one bite and I was hooked.

The thing about tuna pasta bake is that it’s basically comfort food that doesn’t require much effort. You’ve got pasta, a tomato sauce that comes together in minutes, and tuna from the pantry. Nothing fancy, but it works. Plus, it’s one of those dinners that my kids will actually eat without complaining, which is a win in my book.

What Kind of Tuna Should I Use?

For this pasta bake, you can use either chunk tuna or flaked tuna – both work great. Tuna packed in water is the most common choice and keeps the dish lighter, but if you prefer a richer flavor, tuna in olive oil is a solid option too. When it comes to the quality, you don’t need to splurge on expensive albacore or yellowfin for a baked pasta dish like this – regular skipjack tuna does the job perfectly well. Just make sure to drain your tuna well before adding it to the sauce, otherwise you might end up with a watery bake.

Options for Substitutions

This tuna pasta bake is pretty forgiving when it comes to swaps:

• Chunk tuna: You can use canned salmon or even cooked chicken breast as alternatives. If using fresh tuna, cook it first and flake it into chunks before adding to the sauce.
• Spiral pasta: Any short pasta shape works great here – penne, rigatoni, shells, or even macaroni. Just cook according to package directions and you’re good to go.
• Crushed tomatoes: Diced tomatoes or passata work just fine. If using whole canned tomatoes, just break them up with a spoon while cooking.
• Mozzarella: Cheddar, Colby, or a Italian cheese blend all melt nicely on top. You can even mix cheeses for more flavor.
• Italian herbs: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Fresh herbs work too – just use three times the amount.
• Tomato paste: In a pinch, you can skip this or add an extra tablespoon of crushed tomatoes, though the paste does add a nice concentrated tomato flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with tuna pasta bake is overcooking the pasta initially – since it bakes in the oven for another 20 minutes, you need to undercook it by at least one minute so it doesn’t turn mushy in the final dish.

Another common error is not letting the tomato sauce simmer long enough to thicken, which can leave you with a watery casserole that won’t hold together when served.

Make sure to drain your canned tuna well before adding it to the pasta, as excess liquid will make the whole bake soggy and dilute the flavors.

Finally, resist the urge to dig in right away – letting the casserole rest for those 3 minutes after baking helps everything set up properly and makes it much easier to serve neat portions.

What to Serve With Tuna Pasta Bake?

A crisp green salad is my go-to side for tuna pasta bake since the fresh lettuce and tangy vinaigrette balance out the richness of all that melted cheese. Garlic bread is another solid choice – you can make it by brushing sliced baguette with butter, garlic, and herbs, then toasting it until golden and crispy. If you want to add some vegetables to the meal, roasted broccoli or green beans work really well alongside the pasta. For a lighter option, try a simple cucumber and tomato salad with a squeeze of lemon juice and a drizzle of olive oil.

Storage Instructions

Store: Leftover tuna pasta bake keeps really well in the fridge for up to 3 days. Just let it cool down completely, then cover it tightly with foil or transfer it to an airtight container. It actually tastes even better the next day when all the flavors have had time to meld together!

Freeze: This is a great recipe to freeze for busy weeknights. You can freeze the whole casserole or portion it out into individual servings. Wrap everything tightly in plastic wrap and then foil, and it’ll stay good for up to 2 months.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20 minutes until heated through. If you’re reheating from frozen, add an extra 15-20 minutes. You can also microwave individual portions for 2-3 minutes, though the oven gives you that nice crispy cheese on top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 120-135 g
• Fat: 65-75 g
• Carbohydrates: 195-210 g

Ingredients

For the pasta and sauce:

• 2 tbsp olive oil
• 3 garlic cloves (freshly minced for best flavor)
• 1 medium onion
• 28 oz crushed tomato (I like Hunt’s for the best consistency)
• 1.5 tbsp tomato paste
• 1/2 cup water
• 1.5 tbsp italian herbs
• 1.25 tsp salt
• 0.75 tsp black pepper
• 0.5 tsp smoked paprika
• 15 oz tuna (I use StarKist in water, well-drained)
• 7 oz spiral pasta

For the topping:

• 1 3/4 cups shredded mozzarella (thickly shredded gives a better cheese pull)
• 1 tbsp olive oil

Step 1: Prepare Mise en Place and Preheat Oven

• 3 garlic cloves, minced
• 1 medium onion, diced
• 7 oz spiral pasta

Preheat your oven to 350°F (180°C).

While it heats, mince the garlic cloves finely and dice the medium onion into small, even pieces.

Cook the pasta according to package directions but drain it 1 minute before it reaches full doneness—this prevents it from becoming mushy when baked.

Set the drained pasta aside in a large bowl.

I like to use this time efficiently by having all my ingredients measured and ready before I start cooking the sauce.

Step 2: Build the Tomato Sauce Base

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 medium onion, diced
• 28 oz crushed tomato
• 1.5 tbsp tomato paste
• 1/2 cup water
• 1.5 tbsp Italian herbs
• 1.25 tsp salt
• 0.75 tsp black pepper
• 0.5 tsp smoked paprika

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the minced garlic and diced onion, cooking for about 3 minutes, stirring occasionally, until the onion begins to soften and becomes translucent.

Pour in the crushed tomatoes, tomato paste, and water, then add the Italian herbs, salt, black pepper, and smoked paprika.

Stir everything together to combine the spices evenly throughout the sauce.

Step 3: Simmer and Combine Sauce with Pasta

• tomato sauce base from Step 2
• cooked pasta from Step 1

Reduce heat to medium-low and let the sauce simmer for 5 minutes, stirring occasionally.

The sauce should thicken slightly and the flavors will deepen.

Pour the cooked pasta into the sauce and stir until well coated.

I find that draining the tuna really well beforehand prevents the final dish from becoming watery, so make sure to press it gently in a fine mesh strainer.

Step 4: Add Tuna and Assemble for Baking

• 15 oz tuna, drained
• pasta and sauce mixture from Step 3
• 1 tbsp olive oil
• 1 3/4 cups shredded mozzarella

Drain the tuna thoroughly in a fine mesh strainer, pressing gently to remove excess liquid.

Fold the drained tuna chunks into the pasta and sauce mixture until distributed evenly.

Transfer the entire mixture to a 9×13 inch baking dish (or similar size).

Drizzle the remaining 1 tablespoon of olive oil over the top, then sprinkle the thickly shredded mozzarella cheese evenly across the surface.

Step 5: Bake and Rest Before Serving

Place the baking dish in the preheated 350°F oven and bake for 20 minutes, until the cheese is melted, bubbly, and lightly golden on top.

Remove from the oven and let it rest for 3 minutes before serving—this allows the cheese to set slightly and makes serving easier.

The pasta bake is best enjoyed while still warm.

Homemade Tuna Pasta Bake

Delicious Homemade Tuna Pasta Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Calories: 2050

Ingredients Method

Ingredients

  

For the pasta and sauce::

• 2 tbsp olive oil
• 3 garlic cloves (freshly minced for best flavor)
• 1 medium onion
• 28 oz crushed tomato (I like Hunt's for the best consistency)
• 1.5 tbsp tomato paste
• 1/2 cup water
• 1.5 tbsp italian herbs
• 1.25 tsp salt
• 0.75 tsp black pepper
• 0.5 tsp smoked paprika
• 15 oz tuna (I use StarKist in water, well-drained)
• 7 oz spiral pasta

For the topping::

• 1 3/4 cups shredded mozzarella (thickly shredded gives a better cheese pull)
• 1 tbsp olive oil

Method

 

1. Preheat your oven to 350°F (180°C). While it heats, mince the garlic cloves finely and dice the medium onion into small, even pieces. Cook the pasta according to package directions but drain it 1 minute before it reaches full doneness—this prevents it from becoming mushy when baked. Set the drained pasta aside in a large bowl. I like to use this time efficiently by having all my ingredients measured and ready before I start cooking the sauce.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking for about 3 minutes, stirring occasionally, until the onion begins to soften and becomes translucent. Pour in the crushed tomatoes, tomato paste, and water, then add the Italian herbs, salt, black pepper, and smoked paprika. Stir everything together to combine the spices evenly throughout the sauce.
3. Reduce heat to medium-low and let the sauce simmer for 5 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will deepen. Pour the cooked pasta into the sauce and stir until well coated. I find that draining the tuna really well beforehand prevents the final dish from becoming watery, so make sure to press it gently in a fine mesh strainer.
4. Drain the tuna thoroughly in a fine mesh strainer, pressing gently to remove excess liquid. Fold the drained tuna chunks into the pasta and sauce mixture until distributed evenly. Transfer the entire mixture to a 9x13 inch baking dish (or similar size). Drizzle the remaining 1 tablespoon of olive oil over the top, then sprinkle the thickly shredded mozzarella cheese evenly across the surface.
5. Place the baking dish in the preheated 350°F oven and bake for 20 minutes, until the cheese is melted, bubbly, and lightly golden on top. Remove from the oven and let it rest for 3 minutes before serving—this allows the cheese to set slightly and makes serving easier. The pasta bake is best enjoyed while still warm.